- 4 cups [1 L] popped corn
- 1 cup [250 mL] mixed salted nuts
- 3/4 cup [190 mL] dried banana slices
Syrup
- 3/4 cup [150 g] sugar
- 1/4 cup [60 mL] corn syrup
- 2 tablespoons [30 mL] water
- 1/4 cup [60 g] butter
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- Grease a baking sheet with sides; mix in popped corn and salted nuts.
- Break banana slices into pieces; mix in with popped corn and salted nuts.
- Bake into a preheated 200°F [93°C] oven while making syrup.
- Pour hot syrup over popped corn and nuts; immediately mix together, using 2 buttered wooden spoons.
- Spread; leave to harden.
- Break into pieces.
- Will keep for up to 1 week, stored in an airtight container..
Syrup
- Into a casserole, bring together sugar, corn syrup and water to a boil; cover and simmer for 3 minutes.
- Uncover and simmer for 4 minutes more, until a candy thermometer indicates between 250°F and 263°F [121°C and 128°C].
- Stir in butter; cook for 1 minute more, stirring.
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